Stout Gingerbread Cupcakes With Cream Cheese Frosting
- Ready In:
- 1hr 25mins
- Ingredients:
- 17
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
- 1 cup guinness extra stout beer
- 1 cup mild-flavored light molasses
- 1 1⁄2 teaspoons baking soda
- 2 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground nutmeg
- 1⁄8 teaspoon ground cardamom
- 3 large eggs
- 1⁄2 cup sugar
- 1⁄2 cup packed dark brown sugar
- 3⁄4 cup vegetable oil
- 2 (8 ounce) packages cream cheese, room temperature
- 1⁄2 cup salted butter, room temperature
- 2 cups powdered sugar
directions
- Preheat oven to 350°F Place 24 cupcake liners in cupcake pans. Bring Guiness Stout and molasses to boil in heavy medium saucepan over high heat. Remove from heat; stir in baking soda. Let stand 1 hour to cool completely (or if you are in a hurry, refrigerate for 30 minutes).
- Whisk flour and spices ingredients in large bowl to blend.
- Whisk eggs and both sugars in medium bowl to blend. Whisk in oil, then stout mixture.
- Gradually whisk stout-egg mixture into flour mixture.
- Divide batter among 24 cupcake liners. Bake until tester inserted into centers of cupcakes comes out clean, about 20 minutes. Cool cupcakes. (Can be made 1 day ahead.).
- Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Gradually beat in powdered sugar. Chill frosting 30 minutes. Frost cupcakes.
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